LP SUPERVISOR

Description

POSITION PURPOSE

Responsible for management of dining room service in a manner that is most pleasing to members and their guests. Assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining room. Supervise and train dining room staff. Manage within budgetary restraints.

Ii. Accountabilities

• Takes reservations, checks table reservation schedules, and maintains reservation logs.
• Greets and seats members and guests.
• Supervises dining room staff to help assure proper service; assists in service as needed.
• Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.
• Trains, supervises, and evaluates dining room staff.
• Receives and resolves complaints concerning food, beverages, and service.
• Serves as a liaison between the dining room and kitchen staff.
• Assures that all side work is accomplished and that all cleaning of equipment and storage areas are completed according to schedule.
• Directs pre-meal meetings with dining room personnel , relays information and policy changes and briefs personnel.
• Assures correct appearance, cleanliness, and safety of dining room areas, equipment and fixtures; checks that maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
• Makes suggestions about improvements in dining room service procedures and layout.
• Produces daily or meal-period revenue analyses and other reports from point-of-sale systems used in the dining room.
• Assures that the dining room and other club areas are secure at the end of the business day.
• Develops and maintains the dining room reservation system.
• Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs.
• Confirms that all dining room closing procedures have been completed and assures that area is secure.
• Designs floor plans in accordance with reservations.
• May serve as club’s opening and closing manager or manager on duty.
• Books and executes functions as needed
• Bills as necessary
• Takes beverage inventory as needed
• Organizes work for staff
• Effectively communicates with front and back of the house
• Updates menus and other information periodically
  
  

Ensure that all local and state laws and the Club’s policies and procedures for the food safety and service of alcoholic beverages are consistently followed

• Other duties as assigned
  
  

Requirements

MINIMUM REQUIREMENTS

• High school diploma or GED preferred
• 3 years of experience that is directly related to the duties and responsibilities specified or any similar combination of education and experience
• Experience in service techniques as well as general-to-advanced food and beverage knowledge
• Demonstrated ability to supervise and train employees, including organizing, prioritizing, planning and demonstrated leadership skills in managing issues
• Ability to compile reports and analyze results
• Demonstrated polished, professional appearance and presentation
• Demonstrated organization and coordination skills and ability to meet deadlines
• Ability to maintain quality and safety standards
• Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations
• Demonstrated strong oral and written communication skills to a wide variety of constituents
• Excellent interpersonal/relationship-building skills
• Proven record of providing excellent internal and external customer service
  
  

IV. Physical Demands and Work Environment

• Must be able to sit, stand, walk, squat, kneel, reach, bend, stoop, twist, climb, clean, walk on rough ground and lift up to 30 pounds
• Must be able to handle hot and cold interior and exterior conditions and exposure to dust, fumes or gases
• Must be able to work in close proximity to moving machinery
• Independent mobility
• Flexible schedule